When the summer heat hits, I crave something crisp, cool, and bursting with fresh flavors – which is exactly why this cucumber sweet pepper salad has become my go-to dish. The crunch of cucumbers, the sweetness of bell peppers, and that bright lemon-honey dressing come together in about 15 minutes flat. No oven required! I love how the colors pop on the plate like edible confetti. It’s my secret weapon for last-minute picnics, backyard BBQs, or when I just need a light lunch that won’t weigh me down. My family goes nuts for this salad, and I bet yours will too.
Why You’ll Love This Cucumber Sweet Pepper Salad
This isn’t just another boring salad – it’s a crunchy, vibrant celebration of summer in a bowl! Here’s why it’s become my absolute favorite:
- 15-minute magic: No cooking needed, just chop and toss
- Heatwave hero: That refreshing crunch cools you right down
- Rainbow bright: Those red and yellow peppers make it almost too pretty to eat
- Healthy happy: Packed with veggies but tastes indulgent
- Your rules: Add feta, swap herbs, make it yours
It’s the kind of recipe that makes you feel like a kitchen rockstar with minimal effort. Total win!
Ingredients for Cucumber Sweet Pepper Salad
Gather these simple, fresh ingredients – that’s all you need for this colorful salad! I’m particular about how everything gets prepped, so follow these measurements closely:
- 2 medium cucumbers, thinly sliced (I leave the peel on for extra crunch)
- 1 red bell pepper, diced into bite-sized pieces
- 1 yellow bell pepper, diced to match the red
- 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes if you want milder flavor)
- 2 tablespoons fresh parsley, chopped (none of that dried stuff!)
- 2 tablespoons olive oil (good quality makes a difference here)
- 1 tablespoon lemon juice, freshly squeezed please)
- 1 teaspoon honey (or maple syrup if you’re vegan)
- 1/2 teaspoon salt (I use kosher salt)
- 1/4 teaspoon black pepper, freshly ground
That’s it! Now let’s make some magic happen.
How to Make Cucumber Sweet Pepper Salad
This salad comes together faster than you can say “summer refreshment!” Here’s exactly how I make it:
- Prep your veggies: Wash those cucumbers and bell peppers well, then slice and dice them as directed. I like keeping everything about the same size so you get perfect bites.
- Soak the onions (optional): If raw onion punches too hard for you, let those thin slices take a quick ice water bath – it tames the bite beautifully!
- Make the magic dressing: Grab a small bowl and whisk together olive oil, lemon juice, honey, salt and pepper until it’s perfectly emulsified. Taste it! Need more tang? Add lemon. Too tart? A pinch more honey.
- Bring it all together: Toss cucumbers, peppers, onions and parsley gently in a big bowl. Drizzle that gorgeous dressing over top and fold everything together with care – you want to coat without crushing the veggies.
- Chill out: Pop it in the fridge for 15 minutes (set a timer!) to let the flavors mingle. Any longer and the cukes start losing their fabulous crunch.
Tips for the Best Cucumber Sweet Pepper Salad
Pro move: Right before serving, sprinkle with crumbled feta – the salty creaminess is divine! Watch out: If you add dressing too early, things get soggy fast. My trick: Keep dressing separate until the last minute for potlucks. Hot tip: Use leftover salad in pita pockets with hummus for lunch tomorrow!
Variations for Cucumber Sweet Pepper Salad
Oh, the possibilities! This salad is like a blank canvas for your creativity. Here are my favorite twists:
- Creamy dream: Toss in diced avocado right before serving (just don’t let it sit too long)
- Herb swap: Try fresh dill or mint instead of parsley for a whole new vibe
- Citrus switch: Lime juice adds a tropical kick, or use apple cider vinegar for extra tang
- Crunch factor: Sprinkle with toasted sunflower seeds or slivered almonds
The best part? No matter how you tweak it, it’s always delicious!
Serving Suggestions for Cucumber Sweet Pepper Salad
This salad shines as both a sidekick and a star! Here’s how I love to serve it:
- Grill master’s dream: Pairs perfectly with smoky BBQ chicken or cedar-plank salmon
- Picnic perfect: Tuck it next to crusty bread and cold cuts for an easy outdoor feast
- Mediterranean magic: Serve alongside hummus, olives, and warm pita for a meze platter
- Burrito buddy: Spoon it into tacos or wraps for a fresh crunch
Honestly? I’ve been known to eat it straight from the bowl with a fork – no shame in that game!
Storage & Reheating
No reheating needed – this salad is meant to stay refreshingly cold! It keeps its crunch best when eaten within a few hours, but you can stash leftovers (if you have any!) in an airtight container in the fridge for up to 24 hours. Just know the veggies will soften a bit – still tasty, just not quite as crisp.
Nutritional Information for Cucumber Sweet Pepper Salad
Now, I’m no nutritionist, but here’s the happy breakdown per serving (about 1 cup): roughly 85 calories, 5g of good fats from that olive oil, and just 5g of natural sugars. You’re getting 2g of fiber and 2g of protein too – not bad for something that tastes this good!
Important: These numbers are estimates and might change based on your exact ingredients. More honey? More calories. Extra feta? More protein. You get the idea!
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! Prep the veggies and dressing separately, then combine them an hour before serving for maximum crunch. The dressed salad stays great for about 4 hours before things get soggy.
What other vegetables can I add?
Get creative! Cherry tomatoes, radishes, or even jicama would be fabulous. My neighbor swears by adding shredded carrots for extra sweetness – go wild!
Is there a substitute for honey?
Sure thing! Maple syrup works beautifully if you’re vegan. You could also use a pinch of sugar dissolved in the lemon juice – whatever makes your tastebuds happy.
Do I have to peel the cucumbers?
Not at all! I love the extra texture from the peel, but if yours have tough skins or wax coating, peeling is totally fine. Your salad, your rules!
Crunchy 15-Minute Cucumber Sweet Pepper Salad – Pure Summer Joy!
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing cucumber sweet pepper salad with a light dressing. Perfect for summer meals or as a side dish.
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and slice the cucumbers, bell peppers, and red onion.
- In a large bowl, combine cucumbers, bell peppers, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
- Pour the dressing over the salad and toss gently to coat.
- Chill in the refrigerator for 15 minutes before serving.
Notes
- For extra flavor, add crumbled feta cheese.
- Adjust honey and lemon juice to taste.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
